I happened to run across the OttoLenghi version yesterday, and realized this version comes together more easily. I am going to print this recipe and I will have my husband and I do this so it’s more sort of a bonding in the kitchen.Thanks! If, say, the thought and taste and texture and pretty much everything else about eggplant makes you gag, but you still wanted to make this dish, what would you substitute in instead? if the frying pan i’m using on the burner is oven-safe, could I just leave it in there and put it in the oven instead of transferring it over ? Had to make a couple minor adjustments based on what I had, but it was delicious and complex. May 18, 2017 - An easy vegetarian dinner recipe of baked orzo with mozzarella and aubergine - originally from the book 'Plenty More'. Ottolenghi also uses the eggplant-lemon zest combo in a risotto recipe in his cookbook Plenty. I’m trying not to eat meat and this sounds like a great veggie option. 3t dried thyme (had no oregano) Tonight will be my third time to make this in just over two weeks – what a revelation! See more ideas about Ottolenghi, Ottolenghi recipes, Yotam ottolenghi recipes. I added the broth right before cooking and baked as directed. It was divine, and now I must have his cookbook. Need to plant some new oregano in my veggie patch… In fact, I put the whole thing together one evening, refrigerated it, then cooked it the next (foil on 20 minutes, off about 30). I have chosen to try stuffed aubergine with lamb and pine nuts this will be complimented by Orzo rice (rice cooked in chicken stock) and some pickles. I made this again tonite — the 4th or 5th time since right around this time last year when I made it the first time. What a delicious dish! Book tour info AND a second preview! Everyone loved it. So, I’ve made this about a billion times and am obsessed with it. I just made this and made only a few little changes. If you’re okay with them possibly being a little more firm, no need to precook them. I was hard pressed to limit my consumption. Thanks, Deb! Made this once before and we really enjoyed it. (I seriously cook from you about 8 times a week – minimum). I like it in a baked pasta dish but know not everyone does. So glad I made a double batch (I didn’t want to leave half a box of orzo to get lost in the pantry). Never tried to remove the foil half way through. maybe you’ll get to this before i begin to cook — maybe not (haha.) I refrigerated mine for about 24 hours & it turned out just as good (I’ve probably made this at least a dozen times). Jul 31, 2017 - aubergine and pomegranate molasses was one of my faves we made that day. Porcelain? Looking forward to having this for leftovers! Hey Deb, Others may have already asked this, but I’m at work & no time to scroll thru the comments section. I can’t wait to make this, especially since I have a Greek bf who always keeps orzo on hand. Because this is an Otttolenghi dish, and Ottolenghi didn’t get famous for making things the ordinary way, there are tinier elements in there that I would have never considered adding, like fresh oregano, which works here so well. I used Trader Joe’s COuscous/ orzo and grain mix and it was great! I can’t wait, and I hope you’re excited too. To make this ahead of time — I bet you could do everything but bake it the day before, even have it ready in its dish in the fridge the night before. The book will have weights as well as cups-and-spoons measurements. no celery, I’m not positive as to how much extra liquid it will need to cook but I bet that will work. Just made this recipe for dinner tonight. Will definitely keep this recipe close at hand. That’s going to have to change. Best regards from a Dutch girl. ;). Love it!!! Made this tonight to take/bake for work colleagues tomorrow. As far as stringy goodness I think this was a good call. I skipped the carrots and it turned out great. ;). Followed the recipe exactly as above – except left out the carrots and only took off the foil for last 7mins of baking. One advisory I would give is that if you have juicy tomatoes, you can reduce the amount of water/broth. Should I be printing from somewhere else on the page other than the print icon in the “Do More” row? I made this for dinner tonight. I made something similar with zucchini instead of eggplant a few weeks ago and it was a fantastic way to get rid of ALL. We’re excited, we’re excited! (I haven’t had this happen, but that’s how I’d handle it if it did. Oops. Totally craving soup with you. I will definitely make this again, but will rinse the orzo, or use cooked brown rice. I liked the dish because I really like eggplant that is not immersed in cheese. I have this jar of farro… is this a place to use it? The texture was great though. Using a slotted spoon or spatula, transfer them to paper towels to drain. In Vancouver, perhaps? This is on my list of recipes to make this week. I’m making this recipe now and my kitchen smells are out of this world. Mmmmm… those eggplant pillows, mozzarella cheese pulls, lemon zest as a zippy contrast that keeps the whole thing peppy. We are having them over on a Friday night and I’d like to make something that I can prepare in advance. I actually roast the eggplant and tomatoes (both from my garden) and that seems to really intensify the flavor, especially the tomatoes which get even sweeter from the roasting. However, I’m worried about getting enough protein in my diet. Eagerly waiting to hear what advice you have as its already hard enough having to wait til February next year for the UK edition to be released! Great! Your recipes always turn out amazing! It’s long discontinued; it was from our wedding dishes 15 years ago. Am I the only one who really DOES like a pound of cheese in a big old gloppy mess of casserole? You have combined my two favorite ingredients: eggplant and mozzarella, so how could I resist it?! Okay, I know that despite everyone being back to school, people actually showing up to the office again, like, to work, again and Labor Day being but a blip in the rearview mirror that summer isn’t really over yet — it’s hot, the days are still relatively long and, no, I will not put my sandals away. My eggplant did soak up the oil though but no biggie. I just made this yesterday and I literally finished eating my leftovers lunch moments ago. I tried it today, added some zuchini too and it was delicious. I just wish my eggplant hadn’t been suffocated by the zucchini plants. and then on to Savannah, GA – I am pretty sure you would enjoy both (early Spring is gorgeous in this area, hint). Where did you get your baking dish for this? I subbed in the 5.5 wt oz of that I had plus quinoa to bring the total to 8 wt oz, and everything cooked up just right. So much easier than eggplant parm (my former go-to dish for eggplant), and better for you! Caramelized/seared all veggies, seasoning while cooking (instead of seasoning I have made this several times now. Simple, new, not too expensive and most importantly, absolutely delicious! This looks delicious and hits many of my “favorite things to put in my mouth” notes. I made this with farro instead of orzo, pre-cooked with fresh tomatoes (instead of paste) and veg broth. This is one of the most delicious dishes I have ever tasted! The only change I’d make is to cook the carrots a bit more — mine were a little too crunchy. I forgot to rinse the orzo (to no ill effect) and read the commens to see if anyone else made that miatake and what happened. I loved the lemon zest but kept the oregano to just one TBL. Well, I pulled it out the other day and I could make a different dish every day for at least a month! Which was very silly. I also upped the oregano to 3 TBLS, and in the future I wouldn’t do that. I cook something from your web site almost every day. I enjoyed the simplicity of this dish letting the eggplant shine. I am having vegetarian friends over for dinner in a few weeks and I think I will make this. I planted eggplant for the first time in my garden this year, determined to figure out a way to eat one of the few vegetables I didn’t like. We made this for dinner last night and LOVED it! This looks so refreshing though. The fresh oregano makes it extra delicious. The Happy Foodie site, supported by Penguin Random House, will bring you inspiring recipes from renowned cooks and chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and Rick Stein. It’s delicious, I change up the veggies, add spinach, what-have-you. Unbelievable. I might give this a try with the real one. I hope you like it too. I loved, loved, loved the lemon contrast. I also used vegetable broth. can’t wait to search around for more recipes! Out of this world! It was a hit with the family. I followed Ottolenghi’s exact amounts but completely agree with you to significantly decrease the amount of carrots and celery. Time and time again you seem to know my tastes before I do. It was so amazing and so easy. I have been wanting to make this for over a year now but I live in a country that does not believe in orzo! I’m going to share a second recipe preview from the cookbook — what I consider the most September-y recipe in it, so I can’t let you miss it just because the book won’t be out until late October. Along with the oregano, mozzarella, tomatoes… don’t worry, I just looked for 4+ minutes before finding it too! Definitely a keeper. My boyfriend really liked it… The celery threw him off though. Happy Thursday, Deb:) xo. That helped, but it was still blah. Okay, I might. Delicious – and just the right amount of cheese. Now I’ll have your cookbook AND his cookbook to obsess about! Thanks Deb. Have you heard about this? I love your books and your blog! Like some other comments, my eggplant also soaked up the olive oil even though I salted and let it drain for well over 45minutes. Do you think it would be okay to substitute 8 ounces of quinoa for the orzo? I’ll try to remember to post the post-freezer results …. Also, the sweating the eggplants was an aha! I agree with the 2nd Alexis – I ended up with a little more liquid than I’d prefer (but that could have just been due to the amount of liquid in my veggies). Using a slotted spoon or spatula, transfer them to paper towels to drain. I have two CSA eggplants in my fridge that were dying for some inspiration. 8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed I think I’ll put this on the menu for Sunday night. Finally, the tomatoes were intended to be sliced and then arranged across the top of the dish as it baked. perfect timing! I didn’t want to turn my oven on —August!—so just cooked it covered on the stovetop for 20 minutes. [New! Baked 25 minutes with foil, 15 without and the texture was really good. Preheat the oven to 200°C, gas mark 6. I wonder if I stirred it after 20 minutes it would cook more uniformly. <3 I made this dish this afternoon while my mother-in-law watched my infant son and let it reheat in a warm over tonight when my husband came home. Or perhaps I should have sauteed the egg plant at a higher heat? And that was a great addition! even the heavy cheesy ones (and I have the waistline to prove it), but this is intriguing and I must try it! My three tween/teen boys devoured it and asked when we could have it again (silent cheer from a mom of meat eaters). Jenna — Yes! ZUCCHINI. It’s the kind of recipe I will make for years! The oregano makes this! :). It would be delicious but it will need more cooking time, possibly more water. I’ve eaten lasagna before, but … and this looks amazing. And I turn on the oven again to make deep, bubbly, and more filling meals. Made it last night and it got rave reviews. It was our main. It could be either. oh, and please come to Pittsburgh! I’m sharing it with everyone I know! I also baked mine for 45 minutes in my 12 inch cast iron skillet that I prepared all of my ingredients in, and it worked wonderfully. I also like the possibility of trying sundried tomatoes since I use those more often. But I would probably never mix a pound of cheese or tub of ricotta into a casserole dish — it’s all too much, too heavy. I substituted quinoa and par-cooked it a bit before. It smelled and looked so good, and tasted even better! Thanks for another keeper! Thanks! Thanks for the recipe; I just made it, and it was great! Thanks for the recipes. It was delicious!!! If so, can I still use it raw? Next time I’ll probably lessen the uncovered baking time and add more parmesan,tomato paste and tomato to bump up the flavors. I added a bit of danish feta and a zucchini which went very nicely. I used chicken broth, canned tomatoes, and dried oregano. I was just wondering, is it really only supposed to be 1 teaspoon of tomato paste? I chopped them for two reasons: I wanted the tomatoes inside the dish and I also like the crunchy lid of a baked pasta dish. – I used pecorino instead of Parmesan because that’s what I had. It made the dish seems like the orzo was raw on the top. Maybe if people ask really nicely, you can talk them into it. i love that stuff, and i’m always looking for some new way to use it. So happy to see this since I just picked the first eggplant from our garden and have the majority of the ingredient list. It is so good! I used the higher amounts given for lemon zest & oregano and thought the flavor was perfect, although some chopped kalamatas will probably find their way in next time. One that uses eggplant as the “steak” in the meal. made this tonight using cherry tomatoes, ricotta instead of mozzarella, and catsup instead of the tomato paste as that’s all i had on hand. :) Can’t wait to try this one! Seriously, though, I made this Saturday night and we had leftovers tonight. i made this for a dinner party this weekend and it was a huge hit! As soon as the first day of September, one of my favorite months, arrives, my brain becomes fiercely rooted in all things fall. The kind of recipe that smells and looks as delicious while you’re making it as it eventually tastes. That’ll teach me for being born in a metric country…. Thank you!!! The last one I tried was a success, see earlier blog post. I came to your site to look up a different recipe, but my fridge is filled with tomatoes and eggplants. Was also able to add our homegrown tomatoes, carrot, oregano & lemon! good. Deb – I added lots of extra veggies (zucchini, yellow squash, red pepper, extra tomatoes) because I had them…and just wanted to say THANK YOU because somehow this meal accomplished 2 things I previously thought impossible: Thanks for the recipe. I could dine on this over and over! Thank you! It was delicious! Followed the rest of the recipe to a T. Delish! It looks and sounds amazing. I had the same problem as Jennifer(?) I had doubled the recipe, so fortunately I have leftovers to enjoy this week. I made this tonight for dinner and I am obsessed. Only a few people even tried and those who did, didn’t go back for seconds–never a good sign. after the first 20 minutes of baking, I stuffed this delicious baked pasta inside blanched bell peppers. Article by The Guardian. I also used the same pan for both stovetop and oven. The eggplant was mushy on the outside and underdone on the inside,. I totally forgot to add the veggie broth – somehow I just skipped over that part – and it still turned out delicious! Your Orzo and Eggplant Casserole might be a nice place to start. Like some folks, I might add some kalamatas to kick up the taste a little, and agree that some zucchini could work well also. I think I had to pull out a recipe for the ricotta/parm/egg mixture, otherwise no recipe. Next week: Eee! The crunchiness of the orzo was perfect and made it a fun texture. Cook together for 5 more minutes on medium heat. This looks superb! Put some olives on top and that was tasty as well. I made your applesauce recipe to use in the cake and it turned out so moist and rich…it’s really the epitome of a fruity, spicy fall dessert. Thank you! Did you sauté the eggplant in the entire 1/4 c of oil? Rather, the direction for rinsing should be in the body of the recipe, thus insuring the rinsing doesn’t take place until the orzo is actually added. The flavor was delicious but it was a little gummy/starchy. Sigh…. Can´t wait untill I receive it ! You could also keep the foil on for a higher proportion of the baking time. About three months ago someone sent me a link to homemade ice cream sandwiches on your web site because I, too, am obsessed with making things like pop tarts from scratch… and with farmer’s markets… and with dessert… and with cool moms… and I kind of sort of fell in love with you! I absolutely love Ottolenghi. It probably absorbed less than it would have if it wasn’t salted but yes, eggplant can be tricky. It wasn’t really your recipe at all, but you inspired me. There are so many possibilities. Anyone make this with gluten free orzo? Most definitely one of my new favorite recipes! And suddenly you have the fixings for a Tom Collins…. He’s a big fan of your blog and recipes but doesn’t usually cook so this was a real treat. I LOVE eggplant and am always searching for ways to use it. Thanks. I’m not convinced that the carrots and celery add anything to the eggplant and tomatoes. I meant to add like the brand that is vacuum packed. I also added fennel bulb, and used a mix of red wine and water in place of the broth. If you make this ahead— bake fully and reheat? ), Made this for tea tonight and it was classic Ottolenghi. Yummy! Save my name, email, and website in this browser for the next time I comment. :). This is perfect!! I absolutely LOVE how you describe the dishes you post on here. I just made this for lunch, and we loved it! Thank you for posting an Ottolenghi recipe! Deb, we are eating this now and it is so good! Oh, and can’t wait to make this as its late Winter/early Spring in Australia so it’s a perfect dish for now. I’ve made it twice in the past several weeks. I personally thought there was too much going on once I added that… You were right Deb. This looks so yummy and healthy and full of carbs, exactly what I need after a hard day’s work. I am assuming Deb has us doing the salting/draining thing with the eggplant because it is bitter otherwise. Cant wait to try it! I used canned tomatoes since we didn’t have paste, and cooked them a bit more than in your recipe to reduce the liquid. It actually baked nicely; I didn’t even end up with a “crunchy” top even though I took off the cover. Jay and Katherine — Yes. I also used chicken stock because I had no vegetable stock and wanted a deeper flavor than plain water. Notify me of follow-up comments by email. I haven’t cooked with it a lot so i was excited when i saw this as I find dishes using big slabs of eggplant a bit much. We’re still solidly in the upper 90s. Thoughts??? The man is a genius with eggplant! I will definitely be checking out other recipes on your blog! It came out really tasty :). YAY for YOU! Made this exactly as recipe shows. :). This looks fabulous and I can’t wait for that cookbook recipe (and your cookbook!). I love the brightness that the lemon zest gave to this! Wow that’s super awesome. I am a little late to the game with your blog but I heard you on CYG the other week. The best part was that I used the tomatoes and eggplant and oregano from my garden – and also threw in some basil because I still have tons of it on hand. The only changes I made were to peel the eggplant skin (I’m not a fan), and I baked it in individual casseroles so I could freeze it for future dinners. I walk right past the peaches at the market so I can get to the new apples instead. Hi, Three years ago: Corn Bread Salad And if so, should I do something extra to them, like throw them in the skillet with the other veggies to cook out some of the acidity? It was amazing! I need to make this now! I just printed this recipe. Need to make this. A glass of wine and some crusty bread to sop up that last little bit of goodness….ahhh, I’m in Heaven. I will definitely be making this again! Make a long cut through the aubergine and scoop the flesh from the aubergine and discard the skin. Made this tonight. I want to make this with yellow squash instead of the eggplant. Thanks for another incredible recipe! Fate soffriggere per 5 minuti la mezza cipolla, l’aglio intero schiacciato e il sedano. My orzo was overcooked despite the whole casserole being a little on the watery side. spread on a cookie sheet lined with baking paper. After 30 minutes, rinse it well and pat it dry on towels. I will definitely be making this again and again. I’m working on getting the whole archives done, but it’s a big project. I’m afraid to sound stupid here, but how do you rinse pasta without it plumping up and congealing before you add it at the end? So is this a block of mozzarella cheese? I assumed you wanted this done and went ahead. See more ideas about Ottolenghi recipes, Recipes, Ottolenghi. Thanks! I also added kalamata olives because it seemed like a great addition. I LOVE Smitten Kitchen! So there you go…. The Flavors are terrific, especially the lemon. And what’s best about this dish is that there are endless possibilities for playing around with ingredients. thanks! I will try the freezing on wax paper of tomato paste, too. The flavors of the casserole are good but next time I’d substitute something else for the eggplant. I made this in a cast iron pan – one pan start to finish. Plus, due to a depleted household there is enough left over for my lunch tomorrow!! Remove the pan from the heat and pour in the stock, fresh oregano and lemon zest. Good luck. Wanting to reduce the use of oil, after salting and rinsing the eggplant I microwaved it for a minute and then sautéed and that worked well. Deb and Jenna – I have looked at ordering the book from bookdepository.com as I live in New Zealand and they have free worldwide shipping, and they have it available to pre order. thank you! Made tonight with smoked mozzarella. I used dried oregano and left the thyme. Also can this be made with gluten free orzo My husband was raving about this the next day. I don’t often use it in my recipes but took Ottolenghi’s lead here and liked the results. I woke up in the middle of the night to taste the leftovers to see if I could pack it for my boyfriend’s lunch without the orzo being too hard and it was great. Squash should be just fine as is. Another option would be to fully cook the rice and skip the extra broth/water in the baking dish. Made this last night, and it was fabulous. I made this tonight, and overall loved the flavors and final product! Orzo… cooked as it bakes with vegetables. Dana — I don’t see why not. Two 8 x 11 pans or could you just keep it in the same pan and change the baking instructions? I’ve been making this every summer since you posted it, but after reading some of the comments today thought I’d share my tweaks. Oh, I will say the lemon zest flavor was not as vibrant. Very nice recipe. my 14 month old ate it up, as did we. Just before baking? Sorry silly Canadian question here – how much is 8oz of orzo – like a cup? It looks fantastic, but I have everything on hand but the orzo. Would love to hear if others had better success with farro than I did – it tasted great, but we ate close to 9 pm and were starving. I don’t know. Is it tough after cooking? A few years ago I started making a list of my favorite fall foods so I would remember them all. This didn’t stand out as a summer dish but I had eggplant to use, so decided to try something different… it was phenomenal. As someone already mentioned, if you used commercial canned vegetable broth, cut the salt to about 1/2 tsp. And if it looks soupy towards the end (which mine hasn’t) you could leave it off for a few minutes. The directions don’t mention when to add the stock. Aggiungete intanto timo, paprika, alloro, scorza di limone, peperoncino. 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